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Easy Skillet Chicken Enchiladas with Tangy Green Sauce

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A quick and flavorful skillet chicken enchiladas recipe featuring a tangy green tomatillo sauce, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 8–10 small tomatillos, husked and rinsed
  • 1 jalapeño, seeded or whole depending on heat preference
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped white onion
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 8–10 small corn or flour tortillas
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese
  • 1 tablespoon olive oil
  • Optional toppings: sliced avocado, sour cream, chopped green onions, extra cilantro

Instructions

  1. Prepare the tangy green sauce: Boil tomatillos and jalapeño in water for about 5 minutes until soft. Drain and blend with cilantro, onion, lime juice, salt, and water until smooth. Adjust seasoning as needed and set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic until softened and fragrant, about 3-4 minutes.
  3. Add shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until warmed through and fragrant. Remove from heat.
  4. Lower heat to medium-low. Pour half of the green sauce evenly over the bottom of the skillet.
  5. Warm tortillas briefly to make them pliable. Fold each tortilla in half, spoon about 2 tablespoons of chicken mixture inside, sprinkle a little cheese, and place seam-side down in the skillet.
  6. Pour remaining green sauce over the tortillas and sprinkle the rest of the cheese on top evenly.
  7. Cover skillet with lid or foil and cook on low heat for 10 minutes until cheese melts and heated through. Optionally, broil for 2-3 minutes for a golden top, watching carefully to avoid burning.
  8. Remove from heat and let rest a few minutes. Garnish with optional toppings like avocado, sour cream, green onions, or cilantro. Serve warm.

Notes

If sauce is too thick, add a splash more water after blending. Warm tortillas before assembling to prevent cracking. Cover while cooking to keep tortillas moist and cheese melted. Broil carefully for a golden finish. Use leftover or rotisserie chicken for convenience. For dairy-free, use plant-based cheese or omit cheese and add creamy toppings like avocado or cashew cream.

Nutrition

Keywords: chicken enchiladas, skillet enchiladas, tomatillo sauce, green sauce, quick dinner, Mexican recipe, easy enchiladas

Find it online: https://emmayum.com/easy-skillet-chicken-enchiladas-with-tangy-green-sauce-recipe-for-perfect-homemade-dinner/